Coconut Free Vegan Walnut Pesto
Bright, herby, and deeply savory, this walnut pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that makes the finished pesto taste far more complex than the ingredient list suggests. Nutritional yeast steps in to deliver that cheesy, umami punch without any dairy, while fresh lemon juice keeps the whole thing lively and balanced. Many store-bought pestos sneak in unexpected additives or oils, so blending your own at home means you know exactly what's going into the jar. The food processor does most of the heavy lifting, and the slow drizzle of good olive oil brings it all together into a thick, luscious sauce with just enough texture to cling to pasta, roasted vegetables, or crusty bread. It's one of those recipes that looks and tastes impressive but comes together in under ten minutes with pantry staples you likely already have on hand.
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Learn more →Ingredients
6 servings
- ½ cup walnuts
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Instructions
- 1
Add the walnuts to a small dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted walnuts, basil, nutritional yeast, garlic, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.
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